Description
This No Bake Oreo Nutella Cheesecake combines a crunchy Oreo crust, a silky-smooth cream cheese and Nutella filling, and optional chopped Oreos for an irresistible, easy-to-make dessert.
Ingredients
Scale
- 36 Oreo cookies
- 6 tablespoons (85g) unsalted butter, melted
- 24 ounces (680g) full-fat cream cheese, softened
- 1 ½ cups (360ml) heavy cream, very cold
- 1 cup (200g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (300g) Nutella
- ½ cup (120ml) milk, cold
- 8–10 additional Oreo cookies, roughly chopped (optional)
- Extra Oreo cookies, whole or crushed (optional, for garnish)
- Warmed Nutella drizzle (optional, for garnish)
- Chocolate shavings or mini chocolate chips (optional, for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Lightly grease a 9-inch springform pan.
- Crush 36 Oreo cookies (including cream) into fine crumbs using a food processor or a sealed bag and rolling pin.
- Pour 6 tablespoons of melted butter over the Oreo crumbs. Mix thoroughly until all crumbs are moistened and resemble wet sand.
- Transfer the mixture into the prepared springform pan. Press it firmly and evenly into the bottom. Chill in the refrigerator for at least 30 minutes to set.
- In a large, clean, and preferably chilled mixing bowl, beat 1 ½ cups of very cold heavy cream on medium-high speed until stiff peaks form. Refrigerate the whipped cream.
- In another large mixing bowl, beat 24 ounces of full-fat cream cheese (softened to room temperature) on medium speed for 2-3 minutes until incredibly smooth and creamy. Scrape down the bowl.
- Add 1 cup of granulated sugar and 1 teaspoon of pure vanilla extract to the cream cheese. Continue beating on medium speed for 2-3 minutes until light, fluffy, and sugar is dissolved. Scrape bowl.
- Add 1 cup of Nutella to the cream cheese mixture. Beat on low, then medium-high, until the Nutella is fully incorporated and the mixture is uniformly brown and luscious.
- Gradually add ½ cup of cold milk to the Nutella cream cheese mixture, beating on low speed until just combined to achieve a smooth consistency.
- Gently fold about one-third of the whipped cream into the Nutella cream cheese mixture, then carefully fold in the remaining whipped cream in two additions, taking care not to deflate the air.
- If desired, gently fold in 8-10 roughly chopped Oreo cookies into the filling for added texture.
- Retrieve the chilled Oreo crust. Carefully pour the entire cheesecake filling mixture over the crust. Use an offset spatula or spoon to spread and smooth the top evenly.
- Cover the springform pan loosely with plastic wrap. Refrigerate for a minimum of 6-8 hours, or ideally overnight, for the cheesecake to properly set and firm up.
- Once set, remove the plastic wrap. Run a thin knife around the inside edge of the pan, then unclip and gently lift off the springform ring. Garnish with extra Oreos, a drizzle of warmed Nutella, chocolate shavings, or whipped cream as desired.
- For clean slices, dip a sharp, thin knife in hot water and wipe it clean between each cut. Serve immediately.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped in plastic wrap and placed in freezer bags for up to 1 month. Thaw overnight in the refrigerator before serving from frozen.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a food processor for quick and even Oreo crumbs.
- Chill the mixing bowl before whipping the cream for better volume.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg